Pinto Beans And Rice - cooking recipe

Ingredients

4 slices bacon, cooked and crumbled
1/2 cup onion, chopped
1 tablespoon cilantro or 1 tablespoon Italian parsley, chopped
2 (15 ounce) cans pinto beans, drained
1 (15 ounce) can stewed tomatoes, chopped
1 (6 ounce) can tomato paste
1 teaspoon Tabasco sauce (or to taste)
1/2 teaspoon salt
1/2 teaspoon garlic powder (can use 1 clove garlic, crushed)
1 cup monterey jack cheese or 1 cup cheddar cheese
4 cups hot cooked rice

Preparation

In a medium skillet cook bacon over medium heat until crisp. Remove and drain on paper towels. Remove all but 2 Tblsps. bacon drippings.
Add onion and cilantro to remaining drippings in skillet, cook until onion is tender.
Transfer onion and cilantro to 3 quart casserole, add crumbled bacon and remaining ingredients, except cheese. Mix well.
Sprinkle shredded cheese on top and bake in 375* oven for 30-35 minutes or until hot.
Serve over hot cooked rice.